Soy Free Beef and Vegetable Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

Stir-fry nights usually come with a hidden catch — most bottled sauces and marinades are loaded with soy, making it tough to get that savory, umami-rich flavor without compromise. This recipe solves that completely by leaning on coconut aminos, which deliver the same deep, slightly sweet savoriness without a drop of soy in sight. The beef gets a quick marinade before hitting a screaming-hot wok, where it sears into beautifully browned, tender slices with serious restaurant-style char. Broccoli, zucchini, and red bell pepper round out the pan with color and crunch, staying tender-crisp thanks to the high-heat, fast-cook method. Fresh ginger shows up twice — in both the marinade and the stir-fry itself — giving the whole dish a bright, warming backbone that ties everything together. The arrowroot-thickened sauce clings to every piece in a glossy, satisfying coat that makes each bite look and taste like it took way more effort than it did. A scatter of cilantro and sesame seeds at the end is optional, but honestly, don't skip it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
See all
2 tbsp coconut aminos
1 tsp arrowroot starch
¼ tsp salt

For the sauce

3 tbsp coconut aminos
1 tbsp fresh lemon juice
1 tsp arrowroot starch
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric
¼ tsp salt

For the stir-fry

3 tbsp avocado oil, divided
2 cups broccoli florets, cut into bite-sized pieces
1 medium zucchini, halved lengthwise and sliced into half-moons
1 red bell pepper, thinly sliced
3 scallions (green tops only), thinly sliced
1 tbsp fresh ginger, finely grated

For serving

1 tbsp fresh cilantro, roughly chopped (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, combine the sliced beef with 2 tbsp coconut aminos, 1 tsp arrowroot starch, and 1/4 tsp salt. Toss to coat evenly and let the beef marinate at room temperature for 15 minutes.
2
In a small bowl, whisk together the remaining 3 tbsp coconut aminos, lemon juice, 1 tsp arrowroot starch, 1 tsp grated ginger, turmeric, and 1/4 tsp salt until smooth. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!